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Exposure to sucrose-quinine solutions does not increase ethanol consumption
1Department of Physiology and Pharmacology, The Wake Forest University School of Medicine, Winston-Salem, NC, USA. cslawecki@scripps.edu
Alcohol (Fayetteville, N.Y.)
|November 18, 1998
Summary
Acclimation to a bitter-sweet taste did not increase ethanol intake in rats. This suggests that taste alone is insufficient to alter ethanol consumption; postingestive factors are likely necessary.
Area of Science:
- Neuroscience
- Behavioral Science
- Taste Perception
Background:
- Ethanol preference can be influenced by prior consumption experiences.
- Taste aversion or preference for ethanol is linked to its neuropharmacological effects.
- Acclimation to ethanol's taste may contribute to increased consumption over time.
Purpose of the Study:
- To investigate if acclimation to a bitter-sweet tastant (sucrose-quinine) increases ethanol intake.
- To determine if taste similarity between ethanol and sucrose-quinine influences consumption.
- To assess the role of taste acclimation versus neuropharmacological association in ethanol intake.
Main Methods:
- Male Long-Evans rats were trained to consume 10% sucrose.
- Ethanol consumption was measured before and after exposure to a sucrose-quinine solution.
- Sucrose-quinine intake was assessed to gauge acclimation effects.
Main Results:
- Initial intake of sucrose-quinine was low, comparable to 5% ethanol.
- Following sucrose-quinine acclimation, intake of sucrose-quinine increased significantly.
- Ethanol intake did not change after sucrose-quinine acclimation.
Conclusions:
- Acclimation to sucrose-quinine did not enhance ethanol intake in rats.
- Taste qualities of sucrose-quinine and ethanol may be perceived differently after exposure.
- Taste and postingestive factors associated with ethanol consumption are likely crucial for increasing intake.